Serves: 5
Total Calories: 144
1. Preheat the oven to 450°. Put the tomatoes on a foil-lined baking pan, and roast in the middle of the oven until the tomatoes are lightly charred and soft but still juicy, about 25 minutes. Put the tomatoes, with skins and juices, into a blender and reserve.
2. In a medium skillet, over medium heat, toast the chiles, turning them, until aromatic, 10 to 12 seconds. Remove and discard the stems and let the chiles cool. In the same skillet, heat 1 teaspoon of the oil and toast the almonds slowly, over medium-low-to-low heat, stirring constantly, until golden brown, 4 to 6 minutes. With a slotted spoon, scoop the nuts onto a plate to cool.
3. Add the remaining teaspoon of oil to the skillet and cook the onion and the cumin seeds until the onion starts to brown, about 4 minutes. Scrape the onions and cumin seeds into the blender jar with the tomatoes. Add the toasted nuts.
4. Break the cooled chiles into small pieces, and add to the blender with about half of their seeds. Add the salt, and water. Blend until thick and smooth with the consistency of thick ketchup. If the sauce is too thick, add about 1 tablespoon of water at a time and blend. The sauce is ready to use in your recipe, or store, covered, in a container in the refrigerator up to 3 days, or freeze for 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Almond Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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